New to Etsy {And Instagram Sale}

I've been working hard this summer on some new products that I would like to share with you, including Rosette Rings and Ombre Rosette Necklaces!

The Ombre Rosette Necklaces are available in pink or blue, with yellow on its way.

The Rosette Rings are available in a few colors and sizes.

As always, you can create a custom order of a color or color combination that you would like and don't see in the shop! I welcome the chance to work with your favorite color or to put new color combinations together.

Would you like some discounts on these items as well as some items in the works?

I'm having a big INSTAGRAM SALE this Saturday, July 14th!

(I definitely joined the Instagram boat as soon as it was introduced for Android!)

You can find me at the Instagram handle EmergingEm.

The sale will start at 3 p.m. EST, and I have 12 pretties up for grabs at great prices, including some not even listed in the shop and some oldies but goodies.

I'm assembling new necklaces in fresh, summer colors as you read this!

Please stop by!

Peach Pie

Peaches are a staple during the summer here in the South. I made this recipe with local South Carolina peaches.

Homemade Peach Pie

2 pie crusts

10 ripe but firm peaches

1 lemon, juiced

1/2 teaspoon almond extract

2/3 cup all-purpose flour

1 cup sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon or pinch ground nutmeg

1/2 teaspoon fine sea salt or regular salt

3 tablespoons butter, cut into small pieces

Egg wash:

1 egg

1 tablespoon milk

Preheat the oven to 450 degrees F. Prepare the bottom crust. Peel and cut the peaches into 1/4 inch thick slices. You should have about 7 cups. (My future mother-in-law showed me that you can boil the peaches for 30-45 seconds to make them easier to peel.) Toss the peaches with the lemon juice and almond extract in a large bowl. Whisk the flour, sugar, cinnamon, nutmeg, and salt in another bowl, making sure there are no lumps. Stir the flour mixture into the peaches and mix well. Pour the peaches into the pie crust. Scatter with the pieces of butter. Cut the other pie crust into 1 inch strips and top the pie with lattice strips. (It took me a few minutes to figure out the lattice work. You just have to fold back every other strip and lay a strip crosswise.) Crimp the edges to seal. Beat the egg and milk together and brush the lattice and edges with the egg wash.

Pop in the oven and bake for 10 minutes, and then lower the heat to 350 degrees F and bake until the crust gets brown, about 50 minutes more. Cool about 30 minutes before serving.

Enjoy!

Life Isn't Always Peachy

Well, hi.

To say I fell off the blogging bandwagon would be an understatement. It's been almost a year since my last post. I've missed you guys. And I've missed sharing my adventures with you.

But this past year has been one crazy, busy, not-always-great adventure. There have been some major ups and downs.

I finished my first year of teaching. It was rough. Don't get me wrong - I loved most of it, but I was put into a few situations that caused emotional stress almost every day. I was exhausted by the end of the year. But the students make it all worth it. Nothing compares to giving a great concert with my high schoolers or a hug from a still-thinks-you-are-awesome sixth grader.

Next year is looking up, and I'm excited about my new teaching positions.

Along with my full time job, I was also teaching eleven private violin and viola students, helping with an after school orchestra, and playing with four different orchestras. Needless to say, I haven't had much time to focus on my blog or Etsy shop.

A major up happened in December: Daniel and I got engaged!!!

(AHHHHHH!!!)

Story coming soon!

(I still stare at my ring. No shame.)

We're getting married one year from today!

So, life isn't always peachy - sometimes it's downright not fun - but sometimes it's fabulous!

And speaking of peaches, I've got a peach pie recipe for you!

Check back later!

:)